Culinary Community Classes for SPRING 2025

SPRING CLASSES- LUBBOCK CENTER

Date	Time	Class
01/11/2025 SATURDAY	10AM - 12PM	Pastry Kid's Class
02/15/2025 SATURDAY	10AM - 12PM	Pastry Kid's Class
03/08/2025 SATURDAY	10AM - 12PM	Bourbon Street Café
04/05/2025 SATURDAY	10AM - 12PM	Bourbon Street Café
05/03/2025 SATURDAY	10AM - 12PM	Perfect Steak

 

IMPORTANT DISCLAIMER

*All participants in Culinary Arts Community classes should wear pants, close toed shoes, and have long hair tied back in order to enter the Culinary facility. The age range for kid’s classes is 8-13. If a child is brought to a class and looks significantly younger than the age range they will be turned away. Thank you, for observing our policies. *

• Pastry Kid’s Class                        Price: $50   

  Join us for a fun and delicious cooking adventure as we make a mouthwatering Fresh Fruit Tart with a silky, homemade pastry cream filling! In this hands-on class, kids will learn how to create a classic French tart crust from scratch, whip up a smooth and creamy pastry filling, and top it all off with a colorful array of fresh, seasonal fruit.

  Through this class, kids will get to practice important baking skills, like rolling dough, filling a tart shell, and arranging fruit in a beautiful design. By the end, they'll have a show-stopping dessert to share and enjoy!

• Bourbon Street Café                                              Price: $50

  Join us in the French Quarter as we stroll down Bourbon Street and recreate some of the classic Creole fare we know and love. We will be making Creole Etouffee, Crispy Crab Cake Balls, Cajun Corn Maque Choux, and Creole Bread Pudding with Bourbon Sauce. “Laissez les bon temps rouler” (Cajun for, Let the Good Times Roll!)

• Perfect Steak    Price: $50

  Join us and learn to select the perfect steak which focuses on marbling, steak cuts, fats to protein ratios and the right steak for the right method of cooking. Other topics include time and temperature control to achieve the perfect steak; the difference between dry and wet aged beef; meat grading (Prime, Choice or Select); and the difference between grass fed and grain fed cattle. Participants will prepare the following steak cuts: Cast iron REVERSE-seared Ribeye Steak and Homemade Steak Sauce, Quick Marinated Grilled Flank Steak with an Argentinian Chimichurri Sauce, accompanied by-an overstuffed Twice Baked Potato.